For the cake

NutritionSortLoading...
Loading...

238 g all-purpose flour

1 ½ teaspoons baking powder

200 g sugar

zest of 2 lemons (see above)

4 large eggs, at room temperature

3 tablespoons whole milk, at room temperature

1 tablespoon freshly squeezed lemon juice

99 g unsalted butter, melted and still warm (see above)

160 ml mild extra-virgin olive oil (see above)

340g fresh raspberries

icing sugar, for dusting (if you don’t decorate with meringue)

For the meringue (optional)

1 large egg white, at room temperature

50 g sugar

sugar

Select allAdd

To make the cake:

1. Center a rack in the oven and preheat it to 350 degrees F. Coat the interior of a 10-inch round cake pan or springform pan with baker’s spray, or butter it, dust the interior with flour and tap out the excess.

2. Sift (or whisk) the flour and baking soda together and reserve.

3. Place the sugar and chopped (or grated) zest in the bowl of a stand mixer and rub the ingredients together between your fingers until the sugar is moist, grainy, and very aromatic. Fit the bowl onto the mixer with the whisk attachment in place, add the eggs, and beat on medium-high speed until the mixture is pale and thick, about 3 minutes.

4. Set the mixer to its lowest speed and beat in the milk. Add the dry ingredients, beating only until they are incorporated, and then add the lemon juice, warm melted butter, and olive oil, again beating only until blended.

5. Pour about one third of the batter into the prepared pan — it should be just enough to form a thin, even layer. Top with the berries, then pour on the rest of the batter, using a spatula to gently spread the batter so that it runs between the berries and just covers them. You’ll have a very thin top layer of batter.

6. Bake the cake for 30 to 33 minutes, or until it is pale golden (the cake doesn’t really brown on top) and pulls away from the sides of the pan; a tester inserted into the centre of the cake should come out clean. Remove the cake from the oven and immediately unmould it onto a cooling rack; invert so that the cake is right side up and allow it to cool to room temperature.

7. Once cooled the cake is ready to dust with confectioners’ sugar or decorate with meringue. (If you are going to skip the meringue and top with confectioners’ sugar, consider flipping the cake over and sugaring the flat side. You could also slice away the domed top of the cake, so that you’ve got a steady base.)

8. Decorate the cake (optional): Center a rack in the oven and preheat it to 475 degrees F. Place the cake on a parchment-lined baking sheet.

9. Beat the egg white in a clean, dry bowl until it holds soft peaks. Add the sugar in a slow, steady stream and continue to beat until the mixture forms firm glossy peaks. Spread the meringue over the top of the cake using a metal icing spatula or a spoon. Dust the meringue with confectioners’ sugar and bake for 4 to 6 minutes.

10. Alternatively, you can brown the meringue using a kitchen torch. Top the cake with berries, if you’re using them.